Directions

In a large skillet over medium heat, brown pork chops on both sides in oil until meat is no longer pink; drain. Add onion; cook until tender. Pour broth over chops; bring to a boil. Reduce heat; cover and simmer 12-16 minutes or until the meat is tender.

Remove chops and keep warm. Stir jelly and ginger into broth. Combine cornstarch and water until smooth; gradually add to broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and rice.Yield: 4 servings.

Originally published as Skillet Pork Chops in Taste of Home
October/November 1999, p9

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.